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LOCATION: Recipes >> Poultry >> Stuffing Balls

Print this Recipe    Stuffing Balls

3 cups day-old breadcrumbs (I use wholewheat)
2 tbsp minced onion
2 tbsp minced celery
1 tbsp finely chopped parsley
2 tbsp finely chopped sweet red pepper
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp each of ground sage, dry mustard and ground basil
5 tbsp melted butter, divided
1 cup mashed potato (no butter or milk, just a potato mashed)
2 large eggs, separated

In a large bowl, combine the first seven ingredients, add the sage, mustard
and basil, and mix well.

In another bowl, add 4 tbsp of melted butter to the potato, add the egg
yolks and mix well. Add to the breadcrumb mixture.

Beat the eggwhites until stiff but not dry; fold lightly into bread

Form the mixture into 8 or 9 balls about 2" in diameter. Place on a
greased baking sheet.

Bake in a 350F oven for 30 minutes, then turn up oven temperature to 400F,
drizzle remaining butter over the balls and bake a further 10 to 15
minutes, until golden.

(Since I have never seen ground basil, I use regular dried basil, about a
teaspoonful, and I use more black pepper than the recipe asks for.)

According to the recipe, one ball equals one serving, but that seems kind
of miserly to me. Figure on two or three balls per person, or five for my
brother-in-law :).

-- Nicole


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